Saturday, January 1, 2011


This hearty Scottish stew is from The Scotch Corner Pub in Boulder, Colorado via The Vegan Table.
3/4 cup pearl barley
3/4 cup green split peas
3/4 cup red lentils
1 large leek, chopped and rinsed
1 yellow onion, chopped
3 yellow potatoes, diced
3 carrots, peeled and grated (I diced)
8 cups vegetable broth
1 tsp salt, or to taste
pepper, to taste
parsley for garnish - optional
Soak barley, split peas and lentils for one hour in a bowl with enough water to cover. After the hour, rinse them and put in a large soup pot, along with all the other ingredients. Bring to a boil, then reduce to a simmer until all is tender. Mine was on the stove for about an hour.
Serve with a garnish of parsley.

We ate ours with a side of Irish Soda Bread. FYI - this soup is even better the next day.


Ivon said...

It tasted really good. Thanks for the sample.

neffie said...

In Scotland that would be your starter and then the meal comes out! LOL But for me soup is a meal... I have found out that I really do have a small stomach.

Nancy said...

I'm writing this recipe down after church. It is delicious!!

Full House said...

Yum, this looks so good.

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